Cashew Encrusted Butterkäse

The second recipe in our “summer cheese special” was developed by Chef/Owner Jose Gutierrez of Encore restaurant in Memphis. This makes a most tempting cheese course: a rectangle of cashew-encrusted cheese, lightly fried, topped with refreshing baby salad greens and dressed with a pineapple wine sauce.

Butterkäse (“butter cheese”) is traditionally made in Germany and Austria, in both loaf and wheel shapes. It is a mild, creamy, semisoft cheese with a buttery taste and color. It is very good with a glass of beer. Buy extra to enjoy on sandwiches, burgers, melts and with charcuterie or fruit. If you can’t find Butterkäse, you can substitute Havarti. Chardonnay or Pilsner beer are good pairings.

Serves 4.

Ingredients

Pineapple Wine Sauce

1 cup pineapple juice

1 cup sweet vermouth

1 cup dry red wine

2 shallots, minced

4 sprigs fresh thyme

Salt to taste

Cashew Encrusted Butterkäse

4 3-ounce slices butterkäse

1/2 cup all-purpose flour

1 egg, beaten

1/2 cup cashews, chopped

2 tablespoons peanut or vegetable oil

6 ounces mixed baby greens

Roth Käse Butterkäse is available from
iGourmet.com.

Preparation

Pineapple Wine Sauce

Combine all ingredients in a saucepan, bring to boil, reduce heat to simmer. Simmer to reduce by half.